Cucumber Soup with Wasabi-Avocado Cream

Ingredients

• 1  california avocado pitted ripe peeled
• 6 servings garnish: chives fresh finely chopped
• 3  cucumbers english peeled sliced
• 2 tablespoons chives fresh finely chopped
• 1.5 cups ice cubes 
• 3 teaspoons kosher salt 
• 0.5 tablespoon juice of lime fresh
• 8 oz yogurt plain
• 1 teaspoon wasabi paste mixed with 1/2 teaspoon water), or to taste
• 0.5 cup water cold
• 0.5 tablespoon distilled vinegar white

Equipment

• whisk
• blender

Directions

1. Purée cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
2. Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth.
3. Whisk in yogurt, wasabi paste, chives, and pepper to taste.
4. Just before serving, blend soup with ice in batches until smooth.
5. Serve topped with avocado cream.
6. Soup (before blending with ice) and avocado cream can be made 1 day ahead and kept, separately, chilled and covered.